Sabudana Vada

Paryushana (or Paryusan) is one of the two most important festivals for the Jains, the other being Diwali. During the 8-day festival, the Kalpa Sutra is recited in the Shvetambar sect, that includes a recitation of the section on birth of Lord Mahavira on the fifth day. According to Jain tradition, among the 12 types of penances, the first four – anshan (fasting), unodari (eating less), vritti-sankshepa (selective eating) and rasa-parityaga (taste-selection) – are particularly good for health. Also Jains eat a much simpler diet if at all, no foods grown underground  — the eating of which entail killing the plant instead of just taking its fruit. At the end of Paryushan, those who have fasted for the eight or ten days break their fast with a special meal during which they do not touch food, but are fed by friends and loved ones in honor of their achievement.

Sabudana ~ before and after soaking; it doubles in size

I made sabudana vada without potatoes and substituting it with plantain and it came out very delicious and crispy; we did not miss the potato.

Cooked plantain ready to be mashed

Recipe: (Makes about 20)

1/2 cup sabudana soaked overnight or at least 4 – 5 hrs

1 plantain cooked, peeled and mashed

1 tbsp lime juice

1/4 cup roasted peanuts and then powdered

Some fresh dhania finely chopped

1 green chili finely chopped or per taste

1 tsp red chili powder

Salt per taste

Oil for frying

Sabudana pattie ready to be fried

Mix all the ingredients and make small balls out of the mixture. Flatten it with your palm and fry until crispy and golden brown. Serve hot as is or with a side of my dhania chutney.

NOTE:
1. Soak sabudna with as much water just enough to immerse all the sabudana in the vessel.
2. Microwave peanuts for a minute until you get the aroma. Then cool it before you powder it.
3. Cook the plantain in the pressure cooker with skin on. Once cooked it is a breeze to peel it off.

Crispy, delicious, satisfying ~ Sabudana vada